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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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subject (something) to the heat of boiling liquid, in particular.

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a mixture of fat (especially butter) and flour used in making sauces.

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- one who makes pizza in a pizzeria

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to thoroughly mix with hands.

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl. Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated. Use to top muffins, quick breads, crisps or ice cream.

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is the method where you mix gently and nicely.

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fold in definition in cooking - Google Search

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Fold In Cooking Definition. One of many ways to mix ingredients together involves folding your mixtures together without stirring. The process starts when a delicate mixture (such as dry powdered sugar) is added on top of the heavier ( usually wet) mixture. Using a rubber spatula, "cut" into the mixture to bring the heavier ...

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the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix of dry ingredients (flour, leavening and flavorings like cocoa powder).

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- a cured slice of meat Pizzaiolo- one who makes pizza in a pizzeria

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someone who makes the portion of each cookie.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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made by shaping dough by hand into small balls, logs, and other shapes.

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a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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Peanut Butter Cornflake Crunch Bars. A very simple to make bar cookie that kids love. Lemon Pie Bars. 572. Chewy Coconut Bars. 128. Easy Toffee Bars. A quick and easy treat everyone will love! Candy Bar Brownies. Peanut Butter/Chocolate Chip Cookie Bars. Granny Mabel's Best Bar Cookies. Apple Squares.

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Cream of tartar, more technically known as potassium hydrogen tartrate, is a fine white powder with many culinary applications. It is a byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking. It helps to help control the pH of fermenting grape juice (wine) and that also acts as a preservative for the wine.

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Oct 20, 2016 ... Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand. Learn how to replace cream of tartar when you're all out.

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a rich white sauce made with milk infused with herbs and other flavorings.

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the Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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maillard reaction definition in cooking - Google Search

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Mar 20, 2013 ... One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the "browning reaction" in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, ...

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Caramelization or caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing.

During creaming, small air cells are formed and then incorporated into the mix. This mix becomes larger in volume and softer in consistency. The exact time for proper creaming is controlled by several factors: the temperature of the shortening or fat (21°C is best). Cold shortening (eg butter, margarine etc) is not plastic enough to incorporate quickly and hold air cells. By the same token, fats that are too warm (24°C or more) will not be able to hold as much air, nor give as much volume because they are soft and cannot tolerate the friction of the machine and constant mixing.

Sugar and shortening are creamed at a medium speed until soft and light. High speed mixing tends to destroy or reduce the number of air cells that are formed and incorporated during the early stages of mixing.